Barbecue Grilled Barramundi with Lemon Myrtle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Fresh Australian barramundi seasoned with native lemon myrtle and grilled over a hot barbecue for a smoky, citrusy finish. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs barramundi fillets, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tsp lemon myrtle powder, 1 tsp sea salt, 1/2 tsp black pepper, 2 tbsp olive oil, and 1 tbsp lemon juice to form a marinade.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and brush both sides evenly with the marinade. Let sit for 15 minutes at room temperature.
  3. Step 3: Preheat barbecue grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.
  4. Step 4: Place the fillets skin-side down on the grill and cook for 4-5 minutes without moving, until the skin is crisp and grill marks appear.
  5. Step 5: Carefully flip the fillets and grill for another 3-4 minutes until opaque and flaky.
  6. Step 6: Remove from grill and serve immediately with fresh lemon wedges for squeezing over the top.

Frequently asked questions

How long does Barbecue Grilled Barramundi with Lemon Myrtle take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barbecue Grilled Barramundi with Lemon Myrtle?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Barbecue Grilled Barramundi with Lemon Myrtle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barbecue Grilled Barramundi with Lemon Myrtle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barbecue Grilled Barramundi with Lemon Myrtle?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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